Peanut Butter and Raspberry Flapjacks

A Livia's naturally plant-based twist on a classic flapjack. These peanut butter and raspberry flapjacks are seriously delicious and made with simple natural gluten-free vegan ingredients. We have used Peanut Drizzle Dunx Dip for the peanut flavour and the texture is unbelievably smooth, creamy and adds a sweet peanut flavour. Peanut butter raspberry jelly (or jam for us Brits) is such a popular and delicious flavour combination. The tangy raspberries stirred through these flapjacks give them that same flavour which so many people love! These flapjacks can be chopped into bars, squares or small bites and are the perfect better-for-you satisfying snack. I hope you all love these as much as we do!

Prep: 15 minutes

Cook: 20-25 minutes

Total: 40 minutes




  • 275g Jumbo Oats
    50g Melted Coconut Oil
    190g Peanut Drizzle Dunx Dip
    50ml Maple Syrup
    50g oat flour (or blended oats)
    90g Raspberries
    Pinch of Salt (optional)


  • Preheat the oven to 180°C.
  • Mix all the ingredients together in a bowl, making sure you mash the raspberries up so that they spread through the mix.
  • Bake the flapjacks for 20- 25 minutes until they are fairly brown on top.
  • Slice and then leave to cool completely.

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